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In a medium bowl mix together 1 tablespoon soy sauce, 2 tablespoon honey (can use 1 tablespoon honey if desired) about 1 tablespoon minced garlic (or to taste) and crushed red pepper flakes to taste; mix to combine; add in pork strips, and toss to coat the pork; set aside. In another small bowl mix together 3 tablespoons soy sauce and 2-3 teaspoons cornstarch; whisk to combine. In a saucepan, cook green beans JUST until crisp-tender (about 3 minutes) then add in carrots sticks and cook 1 minute; drain the water (this can be done hours in advance). Heat peanut oil in a wok or large nonstick skillet over high heat until hot. Add in the pork mixture; stir-fry for about 1 minute, remove pork to a dish. Add in more peanut oil, then add in the red bell pepper and stir-fry 1 minute. Add in green beans, carrots, ginger and remaining garlic; stir-fry 1 minute. Return the pork to the wok or skillet along with the soy/cornstarch mixture; stir until thoroughly heated through and thickened (about 1 minute). Add in peanuts; toss to combine. Season with salt and pepper if desired. Transfer to a bowl and sprinkle with chopped green onions. Sprinkle with more peanuts if desired and serve with rice. Delicious!
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Premium German stovetop pressure cooker — spring-valve precision
Electric pressure cooker for stocks, beans, braising, sterilization
Hickory chunks — classic American barbecue smoke flavor
Record your recipes and experiments — organized cooking journal